Lemon-Lime Bars

Coconut Lemon-Lime Bars with Shortbread Crust

Cook's notes: Add an irresistible citrus zing to your taste buds with these tart and sweet bars with a hint of salt.  

Ingredients:

Crust

• 2 cups of flour
• 1-1/2 cups each coconut and almonds, toasted , reserve 1/2 cup
• 1/2 cup powdered sugar 
• 1/4 tsp. salt
• 3/4 cup cold butter, cut in small pieces
• 2 TB. cornstarch

Filling 

• 4 eggs lightly beaten
• 1-1/2 cups sugar
• 1/3 cup half and half
• 3 Tb. flour
• 2 tsp. grated lemon zest
• 2 tsp. grated lime zest
• 1/3 cup fresh lime juice
• 1/3 cup fresh lemon juice
• 1 drop green food coloring  

Directions:

Crust

• Preheat oven to 350 degrees, grease a 9 x 9 pan sides and bottom.
• Combine 1 cup coconut, almonds, flour, powdered sugar, cornstarch and salt using a food processor or pastry cutter to make coarse crumbs.
• Cut in butter pieces using food processor or pastry cutter until crumbs are coarse.
• Press crumb mixture into pan firmly and bake 15 minutes, set aside to cool 20 minutes.

Filling:

• In a mixing bowl lightly beat eggs with a whisk, adding in granulated sugar, half and half, and 3 TB. flour.
• Divide egg mixture equally among two bowls.
• In one bowl add lemon zest and juice and to an another bowl add lime zest, lime juice and a drop of green food coloring. Whisk to combine ingredients in each bowl.
• Pour lemon filling over slightly cooled crust and bake 10-12 minutes or until filling is set.
• Pour lime filling over lemon filling, sprinkle with reserved 1/2 cup coconut and almonds. Bake 10-12 minutes or until set.
• Cool completely in a pan on a wire rack. Sprinkle with powdered sugar.

If you cut cold butter into the flour mixture just until it resembles coarse crumbs it will create a buttery, flaky crust.  

A word of advice from Julia...